Author Notes: Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.
The recipe can be found here -http://www.mynutricounter.com/courgette-shakshuka/
grams courgette/zucchini, spiralized or cut into thin strips
grams white onion, diced
grams red bell pepper, diced
pieces cloves garlic, minced
teaspoon cumin seeds
grams diced tomatoes
piece Salt to taste
piece Pepper to taste
- Heat a tablespoon of olive oil in a pan.
- Sautee courgette/zucchini for 3-5 minutes over high heat. Set aside.
- Add a tablespoon of olive oil in the same pan. Sautee onions and bell pepper for 2 minutes.
- Add garlic, paprika and cumin seeds. Sautee for another minute.
- Add tomatoes and water. Simmer for 5 minutes.
- Add courgette/zucchini into the pan.
- Season with salt and pepper.
- With a spatula, form a dent for the eggs into the contents of the pan.
- Crack the eggs into the dent.
- Cover and simmer for 3-5 minutes.